• Entrecote / Rib Eye Steak
  • Entrecote / Rib Eye Steak
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The Rib Eye / Entrecote Steak

It's not without reason that it's one of the most popular steaks in the world. The fine marbling makes it incredibly flavorful and juicy. Our grill master recommends: For perfect aging and top-notch marbling, use our select prime entrecote/rib eye steaks .

The Rib Eye / Entrecote Steak – The Cut

The rib eye/entrecote steak is cut from the back of the cow. The back is a very lightly stressed muscle, which makes the meat quite tender . It is fine-grained and heavily marbling with fat.
Rib Eye

Raising our cattle

When you buy rib-eye steaks from us, you'll always receive meat from our own livestock and the livestock of our partners. All farms are located near our butcher shop in the Black Forest , and the animals are raised exclusively on our own farm feed.
Our short transport routes (max. 50 km) protect livestock and the environment, and stress-free slaughtering on our premises ensures the quality of the steaks.

Dry-aged beef – quite normal for us

What's trendy today is tradition for us. We exclusively dry-age our beef steaks. The loss of up to 50% of liquid results in tender, flavorful meat. This aging method prevents acidification and emphasizes the meat's robust flavor.

Preparation of entrecote

Preparing entrecote on the grill – In 6 steps

  1. Prepare 2 zones on the grill:
    1st zone: As high heat as possible;
    2nd Zone: Only the indirect heat of Zone 1.
  2. Salt the steak and place it in the hot zone, grilling it on all sides.
  3. Place in the indirect zone and reduce the heat.
  4. Insert core temperature sensor.
  5. When the desired core temperature is reached, remove from the grill and let rest for 2-3 minutes.
  6. Carve across the grain and serve.

Preparing entrecote in a pan – in 5 steps

  1. Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to approx. 120 °C.
  2. Salt the steak, add oil to the pan and sear it on all sides.
  3. Cook in the oven until the desired core temperature is reached.
  4. Let it rest for 2-3 minutes.
  5. Carve across the grain and serve.

Measuring the core temperature of the entrecote

A digital probe thermometer is ideal for precisely cooking meat. Tip: Measure the penetration depth by placing the probe against the piece of meat and inserting it to the mark.

Entrecote core temperature

The right core temperature is a matter of taste. For entrecote, we recommend 52°C for medium-rare. Here are the guidelines:
Designation Description core temperature
Blue Roasted on the outside, cool and raw on the inside 42 °C
Rare / Bloody Very reddish in the core 48-52 °C
Medium-Rare Slight discoloration, still strongly reddish 52-56 °C
medium Clearly visible color change, another shade of red 56-60 °C
Well Done / Through Almost no red tone left 60-64 °C
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Entrecote / Rib Eye Steak

Entrecote / Rib Eye Steak

Zartes Rückenstück, feinfaserig mit starker Fett-Marmorierung
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14,99 €
14,99 €
49,97 € kg
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The Rib Eye / Entrecote Steak

It's not without reason that it's one of the most popular steaks in the world. The fine marbling makes it incredibly flavorful and juicy. Our grill master recommends: For perfect aging and top-notch marbling, use our select prime entrecote/rib eye steaks .

The Rib Eye / Entrecote Steak – The Cut

The rib eye/entrecote steak is cut from the back of the cow. The back is a very lightly stressed muscle, which makes the meat quite tender . It is fine-grained and heavily marbling with fat.
Rib Eye

Raising our cattle

When you buy rib-eye steaks from us, you'll always receive meat from our own livestock and the livestock of our partners. All farms are located near our butcher shop in the Black Forest , and the animals are raised exclusively on our own farm feed.
Our short transport routes (max. 50 km) protect livestock and the environment, and stress-free slaughtering on our premises ensures the quality of the steaks.

Dry-aged beef – quite normal for us

What's trendy today is tradition for us. We exclusively dry-age our beef steaks. The loss of up to 50% of liquid results in tender, flavorful meat. This aging method prevents acidification and emphasizes the meat's robust flavor.

Preparation of entrecote

Preparing entrecote on the grill – In 6 steps

  1. Prepare 2 zones on the grill:
    1st zone: As high heat as possible;
    2nd Zone: Only the indirect heat of Zone 1.
  2. Salt the steak and place it in the hot zone, grilling it on all sides.
  3. Place in the indirect zone and reduce the heat.
  4. Insert core temperature sensor.
  5. When the desired core temperature is reached, remove from the grill and let rest for 2-3 minutes.
  6. Carve across the grain and serve.

Preparing entrecote in a pan – in 5 steps

  1. Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to approx. 120 °C.
  2. Salt the steak, add oil to the pan and sear it on all sides.
  3. Cook in the oven until the desired core temperature is reached.
  4. Let it rest for 2-3 minutes.
  5. Carve across the grain and serve.

Measuring the core temperature of the entrecote

A digital probe thermometer is ideal for precisely cooking meat. Tip: Measure the penetration depth by placing the probe against the piece of meat and inserting it to the mark.

Entrecote core temperature

The right core temperature is a matter of taste. For entrecote, we recommend 52°C for medium-rare. Here are the guidelines:
Designation Description core temperature
Blue Roasted on the outside, cool and raw on the inside 42 °C
Rare / Bloody Very reddish in the core 48-52 °C
Medium-Rare Slight discoloration, still strongly reddish 52-56 °C
medium Clearly visible color change, another shade of red 56-60 °C
Well Done / Through Almost no red tone left 60-64 °C

Frequently Asked Questions

Is it possible to ship meat and sausage in the summer?

Yes, thanks to our innovative, sustainable paper packaging, shipping is possible even on very hot days

How is the goods cooled

If your package contains goods that require refrigeration , they will be cooled using ice packs made of pure water . The package is also insulated with our innovative, sustainable paper packaging .

How are the products packaged?

Almost all products are individually vacuum-packed . Only a few smoked products are simply wrapped.

Do I have to be at home when my package is delivered?

Our shipping service provider, GO! Express, has a delivery authorization to leave packages if no one is at home . While our packaging keeps items cold for up to 48 hours , you should always ensure someone is available to receive the package . It may also be advisable to have your package delivered to your workplace . You can safely keep the package sealed in a cool place until the end of the day. If, despite all these measures, you are not at home, GO! Express will attempt to contact you.

Can I refreeze products that were shipped frozen, even if they are delivered thawed?

Since our sustainable packaging ensures that the cold chain is never interrupted , you can refreeze the products without any worries .

If I order multiple pieces of one item, will I receive them all at once?

If you order multiple pieces of an item, you will, of course, receive the requested number individually packaged in the weight/quantity specified in the shop.